Winner, winner, chicken dinner! These skillet-fried thighs are irresistibly crispy, thanks to a pulling down method the use of a skillet laden with soup cans.
1/3 c. chicken stock
2 tbsp. fresh lemon juice
1 tbsp. Dijon mustard
1/4 tsp. red pepper flakes
Kosher salt and freshly ground black pepper
8 small bone-in, skin-on chicken thighs (about 2 1/4 pounds total)
8 cloves garlic smashes and skins removed
- Whisk together stock, lemon juice, mustard, rosemary, and pepper flakes in a bowl. Season with salt.
- Heat a 12-inch cast-iron skillet over medium heat until hot, 1 to 2 minutes. Season chicken with salt and pepper. Place, skin sides down, in the skillet. Place a second smaller skillet on top of the chicken and weigh it down with soup cans. Cook until the skins are golden brown and crisp, 7 to 9 minutes.
- Remove cans and top skillet. Flip chicken and reduce heat to medium-low. Add garlic and cook until the chicken is cooked through 2 to 3 minutes. Transfer chicken to a platter; reserve skillet. Add stock mixture to reserved skillet. Cook, scraping up any brown bits, until slightly thickened, 1 to 2 minutes. Spoon over chicken.